15 pieces sun-dried tomatoes in extra-virgin olive oil, thinly sliced, plus 1 tablespoon oil from the jar
3/4 teaspoon fine sea salt
In a large, nonreactive bowl, stir together heirloom tomatoes and juices and bulgur. Cover and let sit at room temperature until bulgur is tender, about 3 hours. Stir in green beans, sun-dried tomatoes and oil, and salt. Serve immediately or refrigerate for up to 3 days.
Per Serving:190 calories (30 from fat), 3.5g total fat, 550mg sodium, 34g carbohydrates, (9 g dietary fiber, 8g sugar), 6g protein.
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